Cream Filled Chocolate Cupcakes are moist cream filled chocolate cupcakes covered with rich ganache and topped with white icing. Great for Valentine’s Day!

Cream Filled Chocolate Cupcakes

This recipe makes 22 cupcakes.

Equipment Needed

• large glass mixing bowl
• small glass mixing bowl
• small pot
• stand mixer OR hand mixer and mixing bowl
• measuring cup
• measuring spoons
• cupcake pan
• cupcake liners
• whisk
• 3 disposable piping bags, one fitted with a #2 decorating tip
• cooling rack

Ingredients

• 2 cups sugar
• 1 ¾ cups flour
• ¾ cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk
• 1 cup fresh brewed coffee
• ½ cup canola oil
• 2 large eggs
• 2 tsp pure vanilla extract

Whipped Cream Filling Ingredients

• 2 tbsp cold water
• 1 ¼ tsp unflavored gelatin
• 1 ½ cups chilled heavy whipping cream
• ¾ cup powdered sugar

Chocolate Ganache Ingredients

• 1 cup semi sweet chocolate chips
• ½ cup heavy whipping cream

Instructions

Preheat the oven to 350 degrees.

Line a cupcake pan with cupcake liners.

Place the dry ingredients into a large mixing bowl and whisk together.

Beat in the buttermilk, coffee, oil, eggs and vanilla until combined.

Scoop the batter into cupcake liners.

Bake the cupcakes for 15 minutes.

Remove the cupcakes from the oven and place on a cooling rack until they are completely cooled.

Once the cupcakes have cooled off completely, use a small spoon to scoop out the middle of each cupcake, creating a cavity inside.

Whipped Cream Instructions

Put the cold water in a small glass bowl.

Sprinkle the gelatin over the cold water and allow to set for 10 minutes

Place about ½ cup of water into a small pot and place over medium to high heat.

Place the gelatin bowl over the pot and stir until the gelatin dissolves.

To make the whipped cream, use a mixer to beat the heavy whipping cream and powdered sugar until soft peaks form.

Beat in the gelatin mixture until stiff peaks have formed.

Scoop some of the whipped cream batter into the piping bags.

Pipe the cream into the centers of the cupcakes.

Chocolate Ganache Instructions

Place the heavy whipping cream in a small pot and heat over medium to high heat until slightly simmering.

Pour the hot cream over the chocolate chips in a heatproof bowl.

Allow to sit for 1 minute before whisking until smooth.

Decorating Instructions

Dip the cupcakes into the chocolate ganache and allow to harden for a few minutes

Using the filling with the tip, pipe a squiggle  onto the top of the cupcakes. If decorating for Valentine’s Day, or just because, you can also pipe the word “Love” on the cupcake.

Serve and enjoy!

Yield: 22 servings

Cream Filled Chocolate Cupcakes

Print

Ingredients

• Cupcake Ingredients
• 2 cups sugar
• 1 ¾ cups flour
• ¾ cup cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk
• 1 cup fresh brewed coffee
• ½ cup canola oil
• 2 large eggs
• 2 tsp pure vanilla extract
• Whipped Cream Filling Ingredients
• 2 tbsp cold water
• 1 ¼ tsp unflavored gelatin
• 1 ½ cups chilled heavy whipping cream
• ¾ cup powdered sugar
• Chocolate Ganache Ingredients
• 1 cup semi sweet chocolate chips
• ½ cup heavy whipping cream

Instructions

Preheat the oven to 350 degrees.

Line a cupcake pan with cupcake liners.

Place the dry ingredients into a large mixing bowl and whisk together.

Beat in the buttermilk, coffee, oil, eggs and vanilla until combined.

Scoop the batter into cupcake liners.

Bake the cupcakes for 15 minutes.

Remove the cupcakes from the oven and place on a cooling rack until they are completely cooled.

Once the cupcakes have cooled off completely, use a small spoon to scoop out the middle of each cupcake, creating a cavity inside.

Whipped Cream Instructions

Put the cold water in a small glass bowl.

Sprinkle the gelatin over the cold water and allow to set for 10 minutes

Place about ½ cup of water into a small pot and place over medium to high heat.

Place the gelatin bowl over the pot and stir until the gelatin dissolves.

To make the whipped cream, use a mixer to beat the heavy whipping cream and powdered sugar until soft peaks form.

Beat in the gelatin mixture until stiff peaks have formed.

Scoop some of the whipped cream batter into the piping bags.

Pipe the cream into the centers of the cupcakes.

Chocolate Ganache Instructions

Place the heavy whipping cream in a small pot and heat over medium to high heat until slightly simmering.

Pour the hot cream over the chocolate chips in a heatproof bowl.

Allow to sit for 1 minute before whisking until smooth.

Decorating Instructions

Dip the cupcakes into the chocolate ganache and allow to harden for a few minutes

Using the filling with the tip, pipe a squiggle  onto the top of the cupcakes. If decorating for Valentine's Day, or just because, you can also pipe the word "Love" on the cupcake.

Serve and enjoy!

Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 43mgSodium: 290mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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